Description
Cheese-Stuffed Meatballs in Marinara Sauce are savory ground beef meatballs with a melty cheese center, simmered in a flavorful homemade marinara sauce. Perfect over pasta, in subs, or as a hearty appetizer.
Ingredients
Units
Scale
- 1 lb ground beef
- 12–16 cubes mozzarella cheese (low-moisture)
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil (divided)
- 1 small onion, chopped
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- Fresh basil or parsley (optional, for garnish)
Instructions
- Heat 1 tbsp olive oil in a saucepan. Sauté chopped onions until translucent. Add minced garlic and cook briefly.
- Stir in crushed tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer on low for 20–30 minutes, stirring occasionally.
- In a bowl, mix ground beef, bread crumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just combined.
- Take a small portion of meat mixture, flatten slightly, place a cube of mozzarella in the center, and roll into a ball, sealing the cheese inside. Repeat.
- Heat 1 tbsp olive oil in a skillet. Brown the meatballs on all sides until golden. They don’t need to be fully cooked.
- Transfer meatballs to the marinara sauce. Cover and simmer for 20–25 minutes until meatballs are cooked through and cheese is melted.
- Garnish with chopped basil or parsley and additional Parmesan. Serve hot.
Notes
- Seal meatballs tightly to prevent cheese from leaking during cooking.
- Use a blend of ground beef and pork for richer flavor.
- Bake meatballs at 400°F (200°C) for 15–20 minutes as an alternative to pan-frying.
- Store leftovers in fridge or freeze for up to 2 months.
Nutrition
- Serving Size: 1/4 of recipe (3–4 meatballs with sauce)
- Calories: 520
- Sugar: 7g
- Sodium: 740mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 115mg